3 liters of vegetable broth
Salt and black pepper to taste
2 1/2 cups of yellow cornmeal
1 cup of finely grated Parmesan cheese
1/4 cup of unsalted butter, softened
250g Gorgonzola cheese
Fresh greens for serving
1/2 cup of chopped hazelnuts
Olive oil to finish
Accessory
Non-stick baking sheet
3 liters of vegetable broth
Salt and black pepper to taste
2 1/2 cups of yellow cornmeal
1 cup of finely grated Parmesan cheese
1/4 cup of unsalted butter, softened
250g Gorgonzola cheese
Fresh greens for serving
1/2 cup of chopped hazelnuts
Olive oil to finish
Accessory
Non-stick baking sheet
1
Bring 2 liters of vegetable broth to a boil in a large pot, then reduce the heat
Keep the remaining broth warm and set aside
Add salt to the boiling broth and gradually whisk in the cornmeal
Cook for 40 minutes, stirring continuously, adding more broth as needed
2
Once cooked, add half of the Parmesan cheese, softened butter, and 50g of Gorgonzola cheese; mix well
Pour into a non-stick baking sheet to a height of about 2 cm
Let cool
3
After cooling, turn the polenta upside down onto a surface and cut into triangles with 6cm sides
Use a small knife to create a cavity on the upper surface of each triangle
Fill this cavity with Gorgonzola cheese and top with Parmesan cheese
4
Place in the oven under the broiler to gratinate
Remove when the surface with the cheeses is golden brown
Serve in a dish accompanied by a salad of fresh greens and garnished with chopped hazelnuts
Drizzle with olive oil and serve immediately.
